Italian Easter Pie


2 (9-inch) rolled refrigerated pie crusts (from a 14.1-ounce package)
3 eggs
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 (15-ounce) container ricotta cheese
1/2 cup shredded mozzarella cheese
1/2 cup chopped ham
1/2 cup chopped genoa salami
1/2 cup chopped pepperoni slices


Preheat oven to 325 degrees F. Unroll 1 pie crust and place in a 9-inch deep cake pan, pressing crust firmly bottom and up sides of cake pan.
In a large bowl, whisk eggs, Parmesan cheese, garlic powder, and pepper. Add ricotta and mozzarella cheese; mix well. Stir in ham, salami, and pepperoni until thoroughly combined. Pour into pan, then cover with remaining pie crust and pinch edges together to seal; then, flute. Using a knife, cut 4 (1-inch) slits in top.
In a small bowl, whisk egg and water. Brush top of crust with egg wash. Bake 55 to 60 minutes or until a knife inserted in center comes out clean and top is golden-brown. Let sit 15 minutes before serving.